Hungry Girl wonton tacos Ingredients: 8 small square wonton wrappers (often stocked near the tofu in the fridge section of the market) 4 oz. cooked skinless lean chicken breast, shredded 2 tbsp. BBQ sauce with about 45 calories per 2-tbsp. serving 3/4 cup dry coleslaw mix 2 tbsp. Newman's Own Lite Low Fat Sesame Ginger dressing 2 tbsp. chopped cilantro
We made these tonight, we didn't add the sesame seed, we used ground venison instead of burger & added 1/4 cup of ketchup to her recipe. I made a dipping sauce of 1 cup sour cream, 1/2 cup of ketchup (I like the hot & spicy Heinz) & 2 tablespoons of relish. They were great! Made 16 rolls.
Can't wait to try this
my Favorite! * 16 ounces light cream cheese, softened * 1 can crab meat, drained and crumbled * 2 green onions, chopped * 1 clove garlic, minced * 2 teaspoons Worcestershire sauce * 1/2 teaspoon soy sauce * 1 package Wonton skins * Vegetable spray coating Instructions 1. In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. (To prevent won ton skins from drying out, prepare one or two rangoon at a time.) 2. Place 1 teaspoon filling in center of each won ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal. 3. Lightly spray baking sheet with vegetable coating. Arrange rangoon on sheet and lightly spray to coat. 4. Bake in 425 degree F oven for 12 to 15 minutes, or until golden brown. 5. Serve hot with sweet-sour sauce or mustard sauce.
Southwestern Egg Rolls with Avocado Ranch (makes 48 mini rolls, or 24 regular rolls) Ingredients: For the egg rolls: 2 cups frozen corn, thawed 1-15 oz can black beans, rinsed and drained 1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel 2 cups shredded Mexican cheese 1-7oz can diced green chiles, drained 4 green onions, finely chopped 1 tsp ground cumin 1/2 tsp chili powder 1 tsp salt 1/2 tsp cayenne pepper 1 package of egg roll or wonton wrappers Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray. In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper. Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet. Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking. For avocado ranch: 3/8 cup mayonnaise 3/8 cup sour cream 3 Tbs buttermilk 1/2 Tbs olive oil 1/2 Tbs lemon juice 1/2 green onion, chopped 1/4 tsp salt 1 avocado, peeled and pitted Place all ingredients in a blender and pulse until smooth. Use immediately